Healthy Food

Chef Ray – Marathon Pasta

This meal provides plenty of carbohydrates to fuel your training, with traditional Greek flavours fitting to as a tribute to the town of Marathon.

Marathon Pasta

This meal provides plenty of carbohydrates to fuel your training, with traditional Greek flavours fitting to as a tribute to the town of Marathon.
Keyword: Claire Hopley, Healthy Cooking, Healthy Eating, Healthy Food, Healthy Recipe, Healthy Recipes, Marathon Pasta, Pasta, Running Times
Servings: 4

Ingredients

  • 2 Tbsp olive oil
  • 2 cups chopped onions
  • 1-2 cloves garlic (according to taste) chopped
  • 28 ounce (800g) can chopped or crushed tomatoes
  • 8 small to medium bay leaves plus a few more to garnish
  • ½ tsp dried thyme
  • ½ tsp fennel seeds
  • salt and pepper to taste
  • 2 dozen pitted Kalmata olives
  • 2 tsp Greek rigani or oregano
  • 1 pound (450g) penne or pasta of your choice
  • cup Parmesan plus more for serving

Instructions

  • Pour the oil into a large frying pan over medium heat.
  • Add the chopped onions and garlic and cook gently for about four minutes until they have softened.
  • Add the tomatoes, bay leaves, thyme and fennel seeds.
  • Simmer for about 10 minutes or until some of the tomato juice has evaporated and the sauce has thickened.
  • Stir in the Kalamata olives along with the rigani or oregano and cook for another five minutes, or long enough to heat the olives through. Salt and pepper to taste.
  • Remove bay leaves. Meanwhile, bring 4 quarts (3.75 Litre) of water to boil in a large pan.
  • Add a tablespoon of salt, then penne or other pasta.
  • Stir to separate the pieces and cook for 7-8 minutes or until tender but still firm.
  • Drain. To serve, toss the pasta with about half the sauce and transfer to a warmed platter or to individual plates.
  • Top with more sauce.
  • Sprinkle with Parmesan and serve more at the table.

Notes

From: Hopley, Claire; (July/August 2002) A Celebration of History Creating a Pasta Dish from Marathon in: Running Times

Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.

Grab my popular eBook Coach Ray’s Top 10 Healthy Recipes for only $7 (normal $27). It is packed full of Healthy Recipes to fuel your training, racing and recovery.

Healthy Recipes

If you enjoyed this recipe here is one I published previously:

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